glutamic acid

[gloo-tam-ik]

glu·tam·ic ac·id

[gloo-tam-ik]
noun Biochemistry.
an amino acid, HOOCCH2CH2CH(NH2)COOH, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially chiefly in the form of its sodium salt to intensify the flavor of meat or other food. Abbreviation: Glu; Symbol: E
Also, glu·ta·min·ic ac·id [gloo-tuh-min-ik, gloo-] .


Origin:
1870–75; glut(en) + amic + acid
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
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Glutamic acid is always a great word to know.
So is phenylalanine. Does it mean:
crystalline, water-soluble, necessary to the nutrition of humans and most animals
component of nearly all proteins, obtained by the reduction of cystine
Collins
World English Dictionary
glutamic acid or glutaminic acid (ɡluːˈtæmɪk, ˌɡluːtəˈmɪnɪk)
 
n
a nonessential amino acid, occurring in proteins, that acts as a neurotransmitter and plays a part in nitrogen metabolism
 
glutaminic acid or glutaminic acid
 
n

Collins English Dictionary - Complete & Unabridged 10th Edition
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American Heritage
Medical Dictionary

glutamic acid glu·tam·ic acid (gl&oomacr;-tām'ĭk)
n.
Abbr. Glu
A nonessential amino acid occurring widely in plant and animal tissue and having a salt, monosodium glutamate, that is used as a flavor-intensifying seasoning.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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American Heritage
Science Dictionary
glutamic acid   (gl-tām'ĭk)  Pronunciation Key 
A nonessential amino acid. Chemical formula: C5H9NO4. See more at amino acid.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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